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Monday, February 2, 2009

The last week has been really a grueling week for me. I was traveling across Europe on business and was running in and out of meetings and then on different flights. In all, we did about 3 countries in 6 days. Apart from the work bit which I enjoy even when I'm not traveling, the exposure to different foods is a big wow for me and I seldom lose any opportunity to try out new types of dishes on offer. This time, the first thing I did when I hit London, was to grab my tub of Ben & Jerry's Phish Food and eat the whole tub by myself (No wonder everyone is saying I have put on a few extra pounds). But apart from the junk food bit, I enjoyed trying out new meats and some of my accomplishments (yes! that's what I call it) was eating Reindeer meat (it was heavenly) in Helsinki and Snails ( they taste just as good ...though I'll prefer the reindeer meat any day...I haven't tasted meat more juicy) in Paris.

I had a free evening on one of the days and I decided to drop in a visit to my old friends Beena and Raj, and while at their house, I decided to cook up something. Beena had graciously offered to prepare the meal for all of us, but I guess I just wanted to show off my culinary skills. See, I wasn't exactly known in college for my culinary skills. It was an art I mastered later at Welcomgroup ....it came from spending 16 hour workdays in the Hotel Kitchen and having the added luxury of having the corporate training kitchen next to your residential flat. During College days it was more of wine & beverages and my skills behind the bar. Those were the days ...with dreams of moving to France and working as a Vigneron in a vineyard ( which by the way everyone, including my folks, thought was a BAD idea). This time in Paris, I said to myself, wish I had taken that step afterall. The culinary heritage of the country just blew me away. Dining at the restaurants was an experience in itself. My next few posts will have a review on them so you can catch up on it later.

This particular recipe is nothing out of the blue and is more South Indianish in its taste and make-up.

Shrimp & Calamari Masala

Ingredients:

Shrimps - 200 gm

Calamari - 200 gm

Onions, finely sliced - 1

Garlic, minced - 5 cloves

Garlic, minced - 1 Tblsp

Tomato, roughly chopped - 2

Curry Powder - 1 Tsp

Red Chili Powder - 1 Tsp

Bay Leaves - 1

Peppercorns - 1 Tsp

Black Cardamom - 1

Cloves - 3-4

Asafoetida (Hing) - A Pinch

Turmeric powder - 1/2 Tsp

Cumin powder - 1 Tsp

Curry Leaves - 6-7

Coconut, grated - 3 Tblsp

Green Chillies, finely chopped - 1

Tamarind concentrate - 1 Tsp

Salt - To Taste

Oil - 2 Tblsp

Method:

1. Heat oil in a thick bottomed pan.

2. Add in the bay leaves, black cardamom, cloves and peppercorns. When they start crackling, add in the sliced onions.

3. As the onions turn translucent add in the ginger and garlic. Fry for 3 minutes.